500g of beef chuck
150 g of chopped onion
150 g of diced carrots
150 g of chopped celery
100 g of white part of leek
100 g of diced tomatoes
3 sprigs of rosemary
salt
peppercorns
500g of beef chuck
150 g of chopped onion
150 g of diced carrots
150 g of chopped celery
100 g of white part of leek
100 g of diced tomatoes
3 sprigs of rosemary
salt
peppercorns
Wash the beef and place it in a large pot with all the vegetables, seasonings, and aromatic herbs
Add 2.5 liters of water and bring to a boil
Reduce heat, skim off any foam that forms occasionally, and cook at low heat for 2-3 hours
Cool and refrigerate
